Kale and Brussel Sprout Salad

chefdehome.com

Jaclyn

subheading: Crispy Brussel Sprouts:

1 lbs Brussel Sprout (cleaned, trimmed and sliced lengthwise)

½ Cup Parmesan Cheese (grated, ¼ cup more shaved for serving)

3 tbsp Olive Oil

5 Garlic (whole peeled cloves, optional)

subheading: Kale and Apple Salad:

2 Bunch Kale (lacinato or dino kale, washed, rib removed and sliced into thin ribbons)

2 Apple (honey crisp or gala, cored and thin sliced)

⅓ Cup Cranberries (dried)

½ Bunch Green Onion (thin sliced at bias, optional)

subheading: Creamy Honey Mustard Dressing:

1 tbsp Honey

½ tsp Salt and Black Pepper (¼ tsp each of salt and black pepper. Adjust as per taste.)

2 tbsp Mayonnaise

1 tbsp Olive Oil

1 tbsp Lemon (juice)

1 tbsp Mustard

Directions at chefdehome.com

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